Breakfast Polenta Bake
A vegan-friendly savory and spicy breakfast inspired by Deb Perelman's Polenta Baked Eggs with Corn, Tomato, and Fontina.
Servings 4 People
Calories 167kcal
Ingredients
- 1 Teaspoon Olive Oil
- 3 Cups Water
- 3/4 Cup Cornmeal
- 1/3 Cup Nutritional Yeast
- 3/4 Cup Corn Kernels fresh, canned, or frozen
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 4 Tablespoons Vegan Cream Cheese
- 1/2 Cup Canned, Diced Tomatoes
- 2 Tablespoons Serrano & Basil Hot Sauce
- 1/4 Cup Cilantro
Instructions
- Preheat oven to 400 degrees Fahrenheit. Oil a 9" cast iron skillet with olive oil and set aside.
- Bring water to a boil in a medium saucepan, and slowly add the cornmeal while continually whisking. After all the cornmeal is added, turn heat down to medium.
- After about 5 minutes, the polenta should be re-constituted and soft, making big bubbles. Add in the nutritional yeast, salt and pepper, mixing until combined. Then add the corn kernels, mixing well.
- Pour mixture into the oiled cast iron skillet, then add 4 dollops of the vegan cream cheese.
- Using a blender, pulse the diced, canned tomatoes and hot sauce until smooth, but still a little chunky. Pour over the polenta mixture, and using the back of the spoon, smooth over the top, while still keeping it a bit rustic.
- Bake in the oven for 15 minutes, or until a crispy crust forms around the edges. Remove from oven and let cool slightly for about 5 minutes. Top with cilantro, and serve immediately.
Notes
Use less or more depending on how spicy you like your food, and the heat level of your hot sauce.
Serve alongside a bed of greens.
Nutrition
Calories: 167kcal